Description
This fresh and vibrant Blueberry Salad combines sweet blueberries, tangy feta cheese, crisp red onions, and crunchy nuts over a bed of spring mix greens. Dressed in a homemade maple-Dijon balsamic vinaigrette, this salad is a perfect balance of flavors and textures, ideal for a quick, nutritious lunch or a light dinner.
Ingredients
Salad
- 8 cups spring mix
- 1 cup blueberries
- 1/2 cup feta, crumbled (about 2 oz)
- 1/2 medium red onion, sliced thin in rounds and cut into half moons
- 1/3 cup nuts (walnuts or pecans preferred)
Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
Instructions
- Prepare the greens: Place 8 cups of spring mix into a large serving bowl, making a fresh base for your salad.
- Add toppings: Scatter 1 cup of fresh blueberries, 1/2 cup crumbled feta cheese, sliced half moons of 1/2 medium red onion, and 1/3 cup of nuts over the greens for a variety of flavors and textures.
- Make the dressing: In a small bowl, whisk together 2 tablespoons maple syrup and 1 tablespoon Dijon mustard until combined. Slowly add 1/4 cup extra virgin olive oil and 1/4 cup balsamic vinegar, whisking continuously to create a smooth vinaigrette.
- Toss the salad: Just before serving, pour the dressing over the salad and gently toss to coat all ingredients evenly without bruising the greens.
- Store extra dressing: Any leftover vinaigrette can be stored in an airtight container in the refrigerator for up to one week, making it convenient for future use.
Notes
- Use fresh, ripe blueberries for the best flavor.
- Walnuts or pecans add a lovely crunch but can be substituted with almonds if preferred.
- The dressing can be made in advance and kept refrigerated.
- Serve immediately after dressing to maintain the crispness of the greens.
- To make this salad vegan, substitute feta cheese with a plant-based cheese alternative.
